Ingredients:
- 11.3 oz Manfredine di Gragnano IGP
- 7 oz dried chickpeas
- 10.6 oz black Tuscan kale
- 1 spring onion
- 2 sprigs fresh thyme
- EVO oil to taste
- Salt to taste
- Black pepper to taste
Directions:
Soak chickpeas in cold water for at least 12 hours, then drain and boil until tender.
Clean the Tuscan kale by removing tough stems and chopping it thinly. Slice the spring onion and soften in a pan with oil and thyme. Add the kale and slowly stew with abundant hot chickpea cooking water. Add the chickpeas and season with salt and pepper.
Add the Manfredine, previously broken by hand, to the soup and cook until al dente.
Drizzle with raw olive oil and serve hot. Refrigerate any leftovers.